Imbolic Lamb Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 443.5
  • Total Fat: 13.8 g
  • Cholesterol: 126.9 mg
  • Sodium: 579.2 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 42.7 g

View full nutritional breakdown of Imbolic Lamb Stew calories by ingredient
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Number of Servings: 6


    2- 1/2 lb. lamb neck chops
    1 tbs. lamb fat
    4 medium onions
    1 tbs. butter/margarine
    4 medium carrots
    2 1/2 cups water
    4 medium potatoes
    1 tbs. parsley, chopped
    1 tsp. each salt & pepper
    1 tbs. chives, chopped


Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or
Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the
vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed.
Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put
whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off
the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter,
chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user CMCRISWELL.

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